Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

About Me

My Photo
The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
View my complete profile


Powered by Blogger.
Dec 20, 2011

Wassail Punch

Wassail, wassail!  Not like I have an apple orchard to go wassailing in, but the Lush Chef was having a holiday brunch/cocktail party and I'm a strong believer in punches when entertaining large crowds.  As much as I love mixing up cocktails for my friends, sometimes the last thing you want to do is play bartender during your own shindig.  I first made this Wassail Punch last year after a visit out to a Christmas tree farm with some friends.  It's hot, spicy and comforting, and makes your home smell like holiday heaven.  Make sure you give yourself a couple of hours so the spices get infused in the punch and it's piping hot when served.  Because I was tripling this recipe, I used a cheaper bourbon (Wild Turkey bourbon left over from making my bitters).  So raise a mug and sing...or just raise a mug.

Wassail Punch - serves 6
  • 6 cups apple cider or unfiltered apple juice
  • 1 cup orange juice
  • Juice of 1 lemon 
  • 1 cup bourbon or whiskey (I used Wild Turkey)
  • 8-10 dashes Peychaud's bitters
  • 4 cinnamon sticks
  • 6-8 whole star anise
  • 1 Tbs sugar
- In a large stock pot or dutch oven, bring all ingredients to a boil.
- Reduce heat and simmer for at least 2 hours.
- Garnish each drink with a cinnamon stick and/or star anise.